Cutting boards are a necessity in every kitchen, but for our family the cutting board sees more use than any other piece of equipment in our kitchen. We use them to cut, of course, but we also use them to serve food when we’re entertaining and it’s our go-to platter for feeding the little ladies. All of this is to say that they see a lot of use.
I clean my boards monthly using a lemon and sea salt scrub. It helps to deep clean, soften blemishes and discoloring and gets rid of stuck-on odor.
Just dip a halved lemon in seat salt and scrub. Rinse and dry thoroughly. Easy amiright?
Lately, however, I’ve noticed that my boards have been looking a little worse for wear. The climate in the south tends to encourage mold. I’ve been extra careful washing and drying them, but the mold is winning the war. The monthly trip to the spa just wasn’t cutting it anymore.
Turmeric had stained some of the boards yellow, while cracks had begun to show on others. So, I decided it was time to do some cutting and sanding to really get these guys back in shape.
All three boards got major haircuts. I hacked off a good inch or more on all sides to get rid of any phantom mold. Then I sanded them down starting with 120 and then moving to 220. I finished with food grade mineral oil, coating each board 6 times. Let the board dry overnight before applying another coat.
Good as new…well almost. The beauty of cutting boards is that the mirror life, but they’re aging gracefully once again.